February 7, 2011 - 5:03am
powdered maltose - what does it add to a recipe?
I have the recipe below for a potato focaccia I want to try using some powdered maltose but wondered what it's adding other than sweetness?
http://uktv.co.uk/food/recipe/aid/633205
this isn't the only recipe for bread I've seen with some sort of maltose.
thanks in advance.
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It's a sweetener
But my problem with it is why use maltose and not just ordinary sugar since it's easier as most of us have sugar in house?
I won't say it acts chemically the same way as the barley malt syrup I have bought a Whole Foods (or Whole Paycheck as some call it), but running out of the malt syrup once, I made what I think is a very close substitute in terms of a taste profile.
25% molasses
50% dark corn syrup
25% honey
I have also used 25% molasses and 75% dark corn syrup, but it is somewhat runnier, which could be a good thing when measuring. Taste is basically the same.
Cheers,
Roy
I think this is the fatso oneto focaccia that fary Rhodes does. I'll post a lin. From my research it's probably referring to Diastatic malt. In the video fausto says "its an activator" for the yeast. That to me soy day like the enzyme action of a Diastatic malt powder. I'm in the process of trying to duplicate real focaccia Genovese.
http://youtu.be/TIOcTgyuTIo